Curry Leaves Garlic Kozhambu / Karuvepilai Poondu Kozhambu

Three years back had a lovely opportunity to attend 5 days of cookery classes organized by " Times Of India " in some of the 5 star hotels at Chennai. It was an awesome experience for me and my mother in law... Got an enviable exposure on Indian, Italian, Thai and Japanese cuisine and cooking methods and had interactive sessions with the all the Guest Chefs ... This Curry leaves Garlic Kozhambu is one which I learned from a Chef at Taj ... Very healthy dish and works perfect with Rice and Papad or Stir fry / Poriyal.
Deep fried garlic gives a lovely aroma to the kozhambu and the flavor of curry leaves will make you have an extra cup of rice :)
I am very happy to share this to all my blogger friends.....

Soak Tamarind for 10 - 15 minutes and extract juice from it.
Heat oil in a pan and add sliced garlic, deep fry them. Remove and keep aside.
Now add Mustard seeds to the same pan, once it starts spluttering, add the jeera / cumin seeds followed by fenugreek seeds and curry leaves.
Add the sliced onions and fry them for couple of minutes or till the color changes to brown.
Now add the fried garlic and chopped tomato, fry till the tomato turns soft.
Meanwhile grind the curry leaves and garlic to smooth paste adding water.
Add the tamarind extract, salt and curry leaves paste.
Mix well and boil it for 5 - 7 minutes or till the raw smell of garlic and curry leaves disappears.
Remove from flame and serve with Rice.